Fresh Bok Choy Salad

Before you balk at this bok choy salad, you should know that I am not a salad person, and I don’t really trust the people who say they are. Most salads are kind of sad; a handful of wilted lettuce covering a few limp slices of cucumber and one miserable carrot. This kind of sad salad makes me agree with Homer:

But then there’s Saladish! The whole point of Saladish is that vegetables can be delivered in a whole new way; one that is fresh and toothsome and fun. Hence this fresh bok choy salad.

I did somewhat change the recipe. Rosen calls for lemon onions, which are basically onions soaked in lemon juice overnight to “mellow the onions.” I would like to say that omitting the onions was a conscious choice, but the truth was that I just didn’t have onions. So I added garlic instead. I think it imparts a more musky, fermented flavor that contrasts with the freshness of everything else.

If you don’t know which parts of bok choy to use, don’t worry; I didn’t either. For our purposes, you will only want the green part. Feel free to add fresh herbs; they make everything better. Enjoy!

Ingredients

2 tablespoons minced garlic

3 tomatoes, sliced into wedges

4 stalks bok choy, trimmed and sliced into ribbons

3 tablespoons lemon juice

1/4 cup olive oil

Instructions

First, arrange the wedges in a serving bowl. Sprinkle with salt and pepper. Add the garlic, lemon juice, and olive oil. Heap the bok choy on top, and toss to combine. Season to taste.